This is hard so I need a second. (Ahem.) Ok, my name is Adam Roberts and I have a problem. It started when I began cooking nine years ago and Sara Moulton said on the TV that you should blot your chicken before it goes into the oven to help the skin crisp up. I’ve been blotting ever since. But not just blotting and not just chicken. Paper towels are a constant in my kitchen–I use them to swipe the counters after cooking something messy, to pat vegetables dry after rinsing them under the sink, to line a mesh strainer when draining yogurt or ricotta–you name it, paper towels can do it. And I’m addicted.